Last month I posted a recipe on how to make fresh ricotta; a process that was kick-started by me purchasing a bag of fresh shelled peas. So, here I am today sharing with you that pasta dish I made using the homemade ricotta. Pearl couscous is also known as Israeli couscous and is larger than regular couscous with a slightly chewy texture (similar to barley). It’s perfect in a salad, soup, with mixed grilled veggies or use it in risotto. This dish is super easy to make and takes little time to whip up.
Serves 4
1.5 cups Israeli couscous
2 tablespoons olive oil
1/2 cup pancetta, chopped (or 3 slices bacon, chopped)
1 small onion, chopped
1 cup white wine
2.5 cups chicken broth
1 cup shelled fresh peas
2 tablespoons chopped fresh mint
fresh ricotta (homemade or store bought)
Cook couscous according to packet instructions. Drain pasta but do not rinse (reserve some of the cooking liquid).
In a large frying pan over medium heat cook pancetta until golden brown, then add onion and cook. Stir occasionally until onion is translucent. Pour in wine, bring to a soft boil, and cook until pan is almost dry. Add broth and simmer. Toss in peas and cook until al dente. Add couscous, chopped mint and cook, stirring, until pasta is warmed through. Add pasta cooking liquid as needed to adjust consistency. Spoon into bowls. Add dollops of fresh ricotta and scatter fresh mint. Season with freshly ground black pepper and drizzle with olive oil.
The Culinary Chase’s Note: If fresh peas aren’t available, use frozen and allow to thaw before adding to broth. Enjoy!
- 1.5 cups Israeli couscous
- 2 tablespoons olive oil
- ½ cup pancetta, chopped (or 3 slices bacon, chopped)
- 1 small onion, chopped
- 1 cup white wine
- 2.5 cups chicken broth
- 1 cup shelled fresh peas
- 2 tablespoons chopped fresh mint
- fresh ricotta (homemade or store bought)
- Cook couscous according to packet instructions. Drain pasta but do not rinse (reserve some of the cooking liquid).
- In a large frying pan over medium heat cook bacon until golden brown, then add onion and cook. Stir occasionally until onion is translucent. Pour in wine, bring to a soft boil, and cook until pan is almost dry. Add broth and simmer. Toss in peas and cook until al dente. Add couscous, chopped mint and cook, stirring, until pasta is warmed through. Add pasta cooking liquid as needed to adjust consistency. Spoon into bowls. Add dollops of fresh ricotta and scatter fresh mint. Season with freshly ground black pepper and drizzle with olive oil.
- The Culinary Chase’s Note: If fresh peas aren’t available, use frozen and allow to thaw before adding to broth. Enjoy!
